Fudgy Chocolate Brownie Squares (Print View)
Rich fudgy chocolate brownies with crackly top and moist interior, studded with optional nuts and chocolate chips.
# Ingredient List:
→ Wet Ingredients
01 - 10.5 tablespoons unsalted butter
02 - 7 ounces dark chocolate (at least 60% cocoa), chopped
03 - 1/2 cup plus 2 tablespoons granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 3/4 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon fine salt
→ Optional Add-Ins
10 - 1/2 cup chopped walnuts or pecans
11 - 1/2 cup dark chocolate chips
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped dark chocolate together, stirring gently until completely smooth. Remove from heat and let cool for 5 minutes.
03 - Add both the granulated sugar and light brown sugar to the chocolate mixture. Whisk until fully combined and smooth.
04 - Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract.
05 - Sift the flour, cocoa powder, and salt together directly into the batter. Fold gently with a spatula until just combined — do not overmix to keep brownies tender.
06 - If using, fold in the chopped nuts and/or dark chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and spread evenly. Smooth the surface with a spatula.
08 - Bake for 22–25 minutes, or until the top is set and slightly crackly with a gentle jiggle in the center. Avoid overbaking for the best fudgy texture.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, lift out using the parchment overhang and cut into 12 squares.
# Expert Advice:
01 -
- That shatteringly crisp top gives way to a center so fudgy it practically melts on your tongue.
- You only need one bowl and zero fancy equipment, which means cleanup is almost nonexistent.
- They taste even better on day two, if you can manage to hide them that long.
02 -
- If you wait until a toothpick comes out clean, you have already overbaked them by several minutes.
- Letting the melted chocolate cool before adding eggs prevents the mixture from turning grainy or scrambling.
03 -
- Lightly beat the eggs before adding them and your batter will come together faster with fewer streaks to chase down.
- Using the parchment overhang as handles to lift the entire block out before slicing gives you perfectly clean edges on every square.